Tag Archives: bacon

Mushroom, Bacon, & Leek Risotto

16 Sep

I don’t know what the weather’s been like in your neck of the woods, but it’s been chilly around these parts.  You won’t hear me complain about it, I absolutely love fall!  The colder temperatures make me crave comfort food like no other.  When Kristin over at Iowa Girl Eats posted this recipe, I literally counted down the days until it felt chilly enough to make it.  PLUS, risotto works as a lunch, side dish, or can also stand alone as an entree – that’s what I’m talking about!


Mushroom-Bacon-Leek-Risotto

Mushroom, Bacon, and Leek Risotto

  • 5 c. chicken stock
  • 4 sliced chopped bacon (I used a regular-cut, hickory smoked bacon)
  • 3 small leeks (white and green parts only), chopped
  • 8 oz. mushrooms
  • 1 large shallot, chopped
  • 2 garlic cloves, pressed or minced
  • 1 cup arborio rice
  • 1/4 c. dry white wine (check this out for some advice on picking the best cooking wine)
  • 1 T. fresh thyme
  • 1/4 c. grated Parmesan
  • salt and pepper to taste

Mushroom-Leek-Risotto-1

That picture has literally nothing to do with the recipe, but I felt all fancy putting the ingredients in different containers.

First, heat up the chicken stock but keep it simmering on low in a saucepan.  You won’t be using it until later, but make sure it’s ready when you need it.  Prep your bacon too, but chopping it and cooking it in a large skillet over medium heat until crispy.

Crumbled-Bacon

Set it aside to drain on a towel, but reserve 2 T. of the bacon grease.  If you don’t have 2 T. you will need to add in another fat like olive oil to make 2 T. and heat over medium-high along with the mushrooms, leeks, and shallots.  Season the mixture with salt and pepper and cook until the veggies turn a golden brown (about 8 minutes).  Then add the garlic and cook until fragrant, about another minute.  Finally, add in the 1 c. of arborio rice and give it a nice good stir to incorporate it in.

 

Mushroom-Leek-Risotto-2

Turn the heat down to medium and add in the 1/4 c. of wine. The rice will absorb the wine pretty quickly, and when it does you’re ready to add in that chicken broth.  This is the only part that sucks:  you’re going to have to stir this pretty much constantly for about 25 minutes.  That’s perfect for me because I love to fuss over things on the stove and I can never just leave things alone!

mushroom-leek-risotto-3

After 25 minutes, the mixture will be looking nice and thick.  At this point, you should give yourself a pat on the back because you’re freaking awesome.  Then, add in the reserved bacon, thyme, and Parmesan cheese.  Stir it all together until it’s incorporated.  BOOM!  You just made risotto.

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Bacon-Wrapped Honey Mustard Chicken Strips

13 Sep

You’re going to want to bookmark, pin, print, or save this one kids.  This is by far one of the easiest recipes I’ve made and I know I will be adding this into my weekly rotation.  It’s also Paleo for all of you cavepeople out there.  Even though my attempt at Paleo ended up as a big faleo, I still found a bunch of recipes I can’t wait to try.


Bacon-Wrapped Honey Mustard Chicken Strips (original recipe from Paleo Cupboard)

Bacon-Wrapped-Chicken-Tenders-2

  • 2 boneless, skinless chicken breasts cut lengthwise into strips
  • 6 oz. bacon (I used regular cut hickory smoked)
  • 1/3 c. raw organic honey
  • 1/2 c. stone ground mustard
  • 3 T. apple cider vinegar
  • sea salt, ground pepper, garlic powder, cayenne pepper

First, preheat the oven to 400*F and prepare a pan.  I suggest lining a sheet pan with tin foil and then placing a rack on top of it.  I also suggest putting about 1/8″ of water in the sheet pan because the bacon grease will drip down and the water will prevent your house from smelling like it’s about to catch on fire.  Season the chicken with sea salt, ground pepper, and garlic powder.  Then, take pieces of bacon and wrap it around the chicken tenders like so:

Bacon-Wrapped-Chicken-Tenders-4

Combine the honey, stone ground mustard, a dash of cayenne pepper, and the apple cider vinegar in a small bowl and whisk to combine.  Brush the glaze onto the chicken and then cook them for about 13 minutes.  Then, flip the chicken and glaze the opposite side and bake for an additional 13 minutes.  Don’t be scared if the edges of the bacon are getting crispy or even burn, that’s fine!  If things get out of hand, you can always remove the extra burned pieces! It’s worth the mini panic attack, I swear…

Bacon-Wrapped-Chicken-Tenders

Stuff I’ve Put In My Mouth Lately

28 Apr

I have been trying to stay on point with eating.  (Hold on a sec while I put this Easter candy down…it’s so hard to type with just one hand!)  ANYWAY, to me clean eating isn’t steamed broccoli and grilled chicken with a seasoned rub.  I honestly think I would die.  I love flavor, food, and cooking too much and that feels like throwing in the towel.  Instead, I try to make smart choices and use whole, healthy ingredients.  Running also helps.  So does moderation.  😉

nene-tini

Here are some of my favorite eats from last week:

A few days after Easter, I realized that we weren’t going to eat the leftover ham unless I got creative.  (Big shout out to my mom for leaving a bunch of cloves in the ham, so I got a mouthful of potpourri not once, but TWICE.  ON TWO SEPARATE OCCASIONS).  So, into a frittata with the leftover asparagus that didn’t get cooked with Easter dinner, some spinach that’s been hanging around, and a bit of shredded pepper jack cheese:

Ham-Asparagus-Spinach-Frittata-Easter-Leftovers

of course this monstrosity is my own creation

Some semi-clean comfort food that got us through the chilly days:

It tastes like comfort food, but its just 363 calories per serving.  The 33.7 g of protein pack a huge punch and it’s healthy carb heavy.  I subbed in almond milk, so I know mine was lower in fat than the original recipe.  I love it when I feel like I’m having a cheat meal but it’s still pretty clean!  This stretched out over several days worth of lunch for myself at work.

 

This apple-cheddar stuffed chicken didn’t photograph so beautifully, but HOOBOY was it yummy.  This is another home run from Iowa Girl Eats – her recipes are amazing and if you don’t follow her on Pinterest, I’m sorry for your loss.

These gluten-free, dairy-free muffins were a great find on Pinterest!  Christina of course hates them, but I think they are mighty tasty.

Strawberry Chicken Spinach Salads (mine with balsamic, hers with Poppyseed)

photo 1

The End.

 

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